Recipe: Millassou

Name: Millassou
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 90 cl de lait entier5 cuillers à soupe de sucre semouleUn trait de véritable fleur d'oranger (à votre goût )5 oeufs (les clarifier, c'est-à-dire séparez les blancs des jaunes)5 cuillers à soupe de farine de maïs bio (si possible)1 zeste de citron jaune râpé (citron non traité ou très bien brossé)Purée artisanale de pruneaux (400 g environ)

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Desserts

Prep 15 min

Cook 40 min

Total 55 min

Here is a nice regional recipe. Millassou

Recette Millassou - Chef Patrick Asfaux — Photo: chef patrick © A.F.Touch

Ingredients

90 cl whole milk
5 tablespoons of caster sugar
A splash of genuine orange blossom water (to your taste)
5 eggs (clarify them, that is to say separate the whites from the yolks)
5 tablespoons of organic corn flour (if possible)
1 zest of grated yellow lemon (untreated lemon or very well brushed)
Artisanal prune puree (approximately 400 g)

Step-by-step directions

1- Boil 90 cl of milk with a drop of water at the bottom, then pour in your 5 tablespoons of caster sugar and a little orange blossom water.

2- Then preheat the oven to 220° (th 7+)

3- While the oven is preheating, in a large bowl, pour 5 heaping tablespoons of corn flour then make a small well in the center and incorporate the egg yolks (1 by 1), blend them well with a whisk, then add a grated lemon zest finally pour the milk mixture over it, stir.
Now it is time to "beat" your egg whites until stiff, then mix them into your preparation with a wooden spatula by cutting and lifting them.

4- Pour into a large cake mold (Tefal type) a little batter, prune puree and finally the rest of the batter.
Cook in a bain-marie in the middle of the oven preheated to 180° (th6) for 40 minutes and let cool before enjoying.

Oeufs de saumon Jus d'orange Poisson à l'orange